Low Sodium Vegetable Beef Soup Recipes

LOW SODIUM VEGETABLE BEEF SOUP

Low Sodium Vegetable Beef Soup image

This is my favorite vegetable beef soup recipe. It can be thickened to a stew and stores well. Its even better the second day. I leave out the extra salt but you can season to your taste.

Provided by Computer Chef

Categories < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb stew meat, cut into smaller chunks
1 medium onion, cut into large chunks
3 -4 stalks celery, sliced
1/2-3/4 cup sliced carrot
2 large russet potatoes, peeled and cut into bite sized pieces
1 (16 ounce) can no-salt-added stewed tomatoes
2 garlic cloves, diced fine
1/8-1/4 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 cups water

Steps:

Sauté garlic in oil in large skillet.
Cut meat into smaller chunks and brown meat in skillet; remove meat.
Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
Make gravy: On med-low heat add flour to skillet and stir to brown flour but don't burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
Add salt and pepper to taste.

Nutrition Facts : Calories 511.3, Fat 28.9, SaturatedFat 9.9, Cholesterol 76, Sodium 184.6, Carbohydrate 38.1, Fiber 5.5, Sugar 3.8, Protein 25.1

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